Vanilla Whoopie Pies with Chocolate Filling

Vanilla Whoopie Pies with Chocolate Filling

A close up of a person holding a whoopee pieYou seem to enjoy talking about chocolate. I enjoy talking in the intersection of what-I-like and what-you-like. Otherwise, what’s the point of a blog?

True fact: Never trust a blogger who says that she doesn’t care whether or not anyone reads what she writes. If you’re writing just for the mere pleasure of it (and it is, indeed, pleasurable), then you’d write on a piece of paper, put that paper in a drawer and breathe a sigh of relief.

C’mon now.

A close up of whoopee pies on white surface

So imagine my surprise when both my children informed me that, when their classmates choose between vanilla and chocolate at school, vanilla beats chocolate. By a mile!

A close up of raw whoopie pies

Now I eat everything these days, but I still have my preferences.  So although I’m happy to have chocolate…

Vanilla cookies on white surface

I do love vanilla. Vanilla cake is a big win for me. Given the choice, I’ll reach for the vanilla cupcake. Going on an ice cream run? Make mine vanilla soft serve.

Whoopie pies on a tray

And these vanilla whoopie pies? I’d totally make them instead of cupcakes for a kid school party. I predict that they’d be gone in a flash – and I’d be sure to make one for myself.

A close up of whoopee pies being filled

They’re really soft and light, with that stickiness on the outside that just says “whoopie,” loud and clear. They’re like mini vanilla cakes.

Many whoopee pies on white surface

You can fill them with whatever frosting you like, and pipe it in however you like. I went with a simple chocolate buttercream and used a large 2D tip, for a little fancy schmance. But white chocolate frosting would really make these special, don’t you think?

And mini chocolate chips never hurt anyone.

Whoopie pies that are being frosted on tray

Vanilla Whoopie Pies with Chocolate Filling
Recipe Type: Whoopie Pies
Author: Nicole @ Gluten-Free on a Shoestring.com
Prep time: 15 mins
Cook time: 10 mins
Total time: 25 mins
Serves: 36
Vanilla Whoopie Pies
  • 1 1/4 cups (175g) gluten-free cake flour (143g high-quality all-purpose gluten-free flour + 4 tablespoons (32g) cornstarch)
  • 1/2 teaspoon xanthan gum (omit if your blend already contains it)
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon kosher salt
  • 1/2 cup (109g) packed light brown sugar
  • 2 tablespoons (28g) unsalted butter, melted and cooled
  • 2 tablespoons (24g) vegetable shortening, melted and cooled
  • 1 extra-large egg at room temperature, beaten
  • 1 teaspoon vanilla bean paste (or replace with equal volume pure vanilla extract)
  • 1/2 cup + 2 tablespoons milk at room temperature (low-fat is fine, nonfat is not)
  • 1 teaspoon white balsamic or white wine vinegar
  • Chocolate Frosting for filling
  • Mini semi-sweet chocolate chips for rolling (optional)
  1. Preheat your oven to 325 degrees F. Line rimmed baking sheets with unbleached parchment paper and set them aside.
  2. In a large bowl, place the flour, xanthan gum, baking powder, baking soda and salt and whisk to combine well. Add the brown sugar, and whisk again to combine well, taking care to work out any lumps in the sugar.
  3. Add the butter, shortening, egg and vanilla to the dry ingredients, and mix to combine well. Add the milk and vinegar, and mix again to combine well. The dough will be very soft, and thicker than batter but thinner than traditional cookie dough.
  4. Spoon the dough into a piping bag fitted with a large plain tip and pipe the dough onto the prepared baking sheets. Pipe mounds of about 1 1/2 tablespoons of dough in one downward motion, about 2 inches apart on the baking sheet as the cookies will spread a bit as they bake.
  5. Place the cookies in the center of the preheated oven and bake, rotating once during baking for 8 to 10 minutes, or until the cakes bounce back when pressed gently in the center. Remove from the oven and allow to cool on the baking sheet for 10 minutes before transferring to a wire rack to cool completely.
  6. Once completely cool, match up cookies of similar size and shape into pairs. Pipe about 1 tablespoon of frosting onto the underside of one cookie in each pair. Gently place the other cookie, right side up, on top of the frosted cookie. Roll the cookies in the mini chips until the chips adhere to the frosting between the cookies.
  7. Serve chilled or at room temperature. Wrap any individual leftover cookies tightly in plastic wrap, place in a tightly sealed freezer-safe container and freeze until ready to use.

Makes about 36 individual cookies, enough for 18 whoopie pies.
The 1 1/4 cups cake flour can be replaced with 1 1/4 cups high-quality all-purpose gluten-free flour. The pies will simply be a bit more dense, less light and airy.

A close up of chocolate whoopee pies

Still looking for chocolate? You’re in good hands. Gluten-free Chocolate Whoopie pies coming right up.


P.S. If you buy My Cookbook, I’ll totally be your best friend. And it comes with a free whoopie pie.

P.P.S. We totally just made gluten-free cake flour. Did you notice? We’ll talk more about it soon.

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  • […] up this post I’m sending you to Gluten Free on a Shoestring for some delicious looking Vanilla Whoopie Pies with chocolate filling. Yum! Even better than the often sub par packaged gluten free cookies are the kind you bake at […]

  • Ligea
    May 26, 2012 at 6:01 PM

    Hey Nicole, the cakes turned out great; I wanted to let you know I use canned coconut milk (not lite) from the asian aisle in my cakes and it worked great in your recipe, so my recipe turned out dairy-free by using coconut oil as well (until I made the buttercream, anyway – nutella for hubby and salted caramel for me). Thanks for an excellent treat!

  • May 24, 2012 at 1:10 PM

    these are just so dang adorable!!!

  • Sherry
    May 24, 2012 at 10:54 AM

    Hi Nicole,

    These look great and sound delicious! I am thinking of making them for my daughter’s class picnic tomorrow. Can I double this recipe w/ good result?


    • May 24, 2012 at 4:07 PM

      Hi, Sherry,
      You should be able to double the recipe without a problem, but the batter does thicken upon standing. If you’re at all concerned that you won’t be able to pipe the batter onto the baking sheets quickly enough, just make one batch, pipe it, and then make the next batch with all the same equipment.
      xoxo Nicole

  • May 22, 2012 at 4:51 PM

    I just picked up your book yesterday so I’m waiting for my cookie!

    • May 22, 2012 at 8:32 PM

      I’ll be right over, Steph. No need to give me directions. I’ve been following you very closely for some time now. ;)
      *thanks for the support, by the way!*
      xoxo Nicole

  • May 21, 2012 at 2:44 PM

    Dear Nicole,
    Waw your recipes look SO YUMMY! But I admit, I have not dared trying any yet, I just enjoy looking at your masterpieces everyday :). Thank you.

    • May 21, 2012 at 3:16 PM

      I hope you’ll venture to try your hand at something soon, Loulou. I’m glad you are following along, in any case. :)
      xoxo Nicole

  • Shannon A.
    May 21, 2012 at 10:35 AM

    Okay. I love your recipes, either this week or next we’ll start making cereal (we have 5 kids 8 & under, we eat a LOT of cereal).
    I have a question about your use of vegetable shortening. We don’t use processed vegetable oils, only real fats. Can I substitute here and in the cereal recipes the vegetable shortening with either real lard, butter or even coconut oil? With the fruit loops I’m not going to use the coconut oil b/c you specifically talk about cutting it into the dough, but what about here? More butter more yum, right? ;D

    • May 21, 2012 at 12:09 PM

      Hi, Shannon,
      I use Spectrum nonhydrogenated organic vegetable shortening. It is processed, but most oils are processed to one extent or another, and Spectrum is not like transfatty Crisco. You cannot substitute butter for shortening. Shortening is very low in moisture, and butter is relatively high (although it is lower than margarine). I haven’t tried lard, but that will likely add a flavor, and you don’t that.
      xoxo Nicole

  • May 21, 2012 at 10:33 AM

    These look SO yummy. But, I confess, I have never had a whoopie pie in my life and these look intimidating to make. Now armed with a great glass of one, I might feel different :o)
    But for now I think I will be a chicken and stick with cupcakes.
    And my husband and youngest daughter are the vanilla people in our house the rest, including me, are die hard chocoholics.

    • May 21, 2012 at 10:34 AM

      * glass of wine

    • May 21, 2012 at 12:05 PM

      No way, Dede! They’re honestly not hard at all. One of my favorite things about whoopie pies is how simple they are. They don’t need to be rolled out, so they’re not really very labor-intensive at all. What intimidates you? The piping? You can just spoon them onto the baking sheet, if you prefer.
      xoxo Nicole

      • May 21, 2012 at 6:49 PM

        Yes, it is the pipping :/.
        I have never worked with it , so I tend to shy away from recipes that call for it.

        Oh, and your book is THE BOMB!!! thank you thank you thank you.

        • May 21, 2012 at 7:00 PM

          I’m so glad you’re enjoying the book, Dede. Piping is nothing to be afraid of. I promise! I would suggest starting with a 14 inch lightweight fabric pastry bag that is coated inside so food doesn’t stick to it, like this one. It’s flexible and easy to use. Disposable bags are convenient, but they’re not good for brand new beginners because they’re stiff. Then get just a few basic tips. This set is good because you’re more likely to use the bigger tips as a beginner than the smaller ones. You just have to cut the bag to fit the tips, so the opening of the tip pokes out of the end of the bag, but is secure and won’t fall out. You don’t need couplers or anything else, really. That’s all. Give it a try!
          xoxo Nicole

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